Ingredients
5 cups 2% milk3 cans (10 3/4 ounces each) condensed cream of chicken soup, undiluted3 cups shredded cooked chicken (about 1 pound)1 cup sour cream1/4 to 1/2 cup Louisiana-style hot sauceOptional: Sliced celery and additional hot sauce
Preparation
In a 5-qt. slow cooker, mix the first 5 ingredients. Cook, covered, on low until heated through and flavors are blended, 4-5 hours. If desired, top servings with celery and additional hot sauce.
